Spanish Christmas Cookies: Mantecado Recipe

These light, crumbly cookies are a cherished festive delight in Spain, enjoyed by many.

Preparation Time

Total: 45 minutes
Active: 15 minutes
Servings: 10

Ingredients

Egg: 1
Unsalted butter: 7.9 oz (225 g) + for greasing
Sugar: 7.1 oz (200 g)
Baking soda: ½ teaspoon
All-purpose flour: 8.8 oz (250 g)
Olive oil: 4.4 oz (125 ml)
Lemon: 1
Powdered sugar: to taste
Optional: Sesame seeds, to taste

Instructions

1. Preheat the oven to 320°F (160°C). Grease a baking tray with butter.
2. Zest the lemon and squeeze the juice from one half.
3. Beat the softened butter with an electric mixer until light and fluffy, then add the olive oil and mix well.
4. In a separate bowl, whisk the egg with a fork.
5. Gradually add sugar to the butter mixture, beating until smooth and homogenous.
6. Mix in the egg, lemon zest, and lemon juice, and combine.
7. Quickly mix in the flour and baking soda to form the dough.
8. Roll the dough out to a thickness of 0.4–0.6 inches (10–15 mm). Use a round cutter or glass to cut out cookies.
9. Place the Mantecado cookies on the baking tray and sprinkle with sesame seeds if desired. Bake for 15–20 minutes until golden brown.
10. Allow the cookies to cool and dust them with powdered sugar.

Enjoy your delightful Spanish Christmas Cookies! 🎄🍪